-
1
In a skillet, melt 1/2 tablespoon butter and add 1 clove minced garlic.
-
2
Saute for 1 minute or until garlic is soft and fragrant.
-
3
Add shrimp and cook about 3 minutes on each side, until no longer pink.
-
4
Cook pasta as directed until al dente.
-
5
Drain and return to pan.
-
6
Drain tomatoes and add to the pasta.
-
7
Add cooked shrimp.
-
8
In a small skillet, melt the remaining 1 tablespoon butter and add the remaining minced garlic over medium-high heat.
-
9
Saute for 1 minute.
-
10
Add flour and stir until a soft, sticky mixture forms, about 1 minute.
-
11
Add half of the evaporated milk and whisk until smooth.
-
12
As it cooks, the mixture will start to thicken and bubble; when it does, add the rest of the evaporated milk.
-
13
As the mixture thickens and bubbles again, add the cream cheese and whisk until smooth.
-
14
As the mixture thickens, add the chicken stock to thin out the sauce.
-
15
Season with salt to taste.
-
16
Pour sauce immediately over pasta and mix gently.
-
17
Pour into a small baking dish.
-
18
Top with Parmesan cheese and bake at 375 degrees F for about 10-15 minutes or until golden brown on top.
-
19
Note: The sauce will start to really thicken within a few minutes of taking it off the heat.
-
20
Make sure to mix it in with the pasta right away.
-
21
When I made this, I used a 10x6 baking dish.
-
22
You could also top this with seasoned breadcrumbs.
